Asparagus Risotto (perfect spring meal) | Jernej Kitchen

Ingredients

• 2 tbsp olive oil
• 1 onion
• 300 g (1 1/2 cup) Arborio rice
• 120 ml (1/2 cup) white wine
• 750 ml (3 cups) vegetable broth or water
• 250 g (1/2 pound) asparagus
• 50 g (3/4 cup) shredded parmesan cheese
• 60 g (1/2 stick) unsalted butter
• 1 tsp olive oil, for asparagus
• 1 tsp freshly squeezed lemon juice
• 1/2 tsp grated lemon zest